Sushi restaurants call it “omakase,” Japanese for “putting your trust in the chef.” We ask our adventurous Superdiners: Where do you give in to the whims of a chef, from tasting menus to sushi bars?

Ah, our little Encinitas hideaway at Kaito Sushi (130-A N. El Camino Real, Encinitas. 760-634-2746 or sushikaito.com), where they don’t even need a sign. I turn it over to chef Kazuo Morita and his amazing talents with fish (they’ve also got the best miso soup in town). — Randee Stratton, real estate broker, avid diner

Locally, if I want a tasting menu, it’s usually at Mille Fleurs. Mille Fleurs always does it right. In the past, we have done tasting menus at El Bizcocho, which were excellent. But when we are in tasting-menu mode, we typically head up to L.A. Sorry, San Diego. — Dave Morgan, CPA, avid diner

Kappa Sushi (9870 Hibert St., Mira Mesa. 858-566-3388 or kappa-sd.com). We’re regulars, and they know what we love eating and what I’m allergic to — it’s rare that we order off the menu. Leave yourself at the mercy of those awesome sushi chefs there and I’m sure you’ll leave very happy. — Joanne Arellano, human resources professional, avid Yelper, avid diner

For an amazing chef’s tasting menu, I recommend heading north to The Restaurant at Meadowood in Napa Valley, where San Diego-native chef Christopher Kostow has created his own style of modern California cuisine. I would happily let him surprise me and my palate. Tasting menu dishes might be his foie gras enrobed in licorice, local sardine grilled over grape wood, and Monterey Bay abalone — all super yummy and well worth the trip to St. Helena. — William Bradley, executive chef at Addison

Having experienced Nobu a number of times, I never really understood what all the hype was about until a recent dinner with my dear friend Rhonda, who opened my eyes to a new experience. Upon arrival, she let the waiter know that we didn’t need menus and we wanted the chef to “surprise us.” The chef created countless plates of amazing culinary displays that flowed effortlessly from one course to the next. I wouldn’t recommend this for the picky eater or anyone with food allergies, because the best part of this experience is the unexpected. — David Salisbury, a law firm’s director of business development, avid diner

Kaito Sushi has the best omakase I have had here so far. Morita-san is probably the best sushi chef in San Diego, hands down, and always a pleasure to be around. Mmmmm … fried shrimp heads. You know I would like to try chef Paul McCabe’s new white-flag tasting menu at Kitchen 1540. Anybody want to go with me? — Ricardo Heredia, executive chef at Alchemy Restaurant

As a food writer, I’m lucky enough to have tasting menus make up a decent portion of my diet. For the last time, I really miss the cavalcades of culinary innovation put out by chef Luke Johnson at the boarded-up Red Velvet Wine Bar. Luckily, there are so many great options out there. The nature of the medium insists we splurge to enjoy tasting menus. The best places to get one’s money’s worth are Addison (The Grand Del Mar), Nine-Ten (The Grande Colonial) and KITCHEN 1540 (L’Auberge Del Mar). Tasting menus are either the primary dining method at these spots or constantly available, making them a focus on a nightly basis. That attention makes for meals where excitement builds with each exceptional dish and you can hardly believe how things just keep getting better and better. — Brandon Hernández, food writer (Twitter @offdutyfoodie)

I have a habit of letting the restaurant decide what I eat. It’s often stressful for the server. No questions please, just bring me what you like to eat. It’s it risky but the payoff can be huge. My greatest successes were Gary Danko in San Francisco and David Myers at the now closed Sona in Los Angeles. Each time a culinary wonderland. — J. Dean Loring, co-owner of Burger Lounge

Chef Carl Schroeder was nominated for the highest food honor in America, the James Beard Foundation Award for best chef of the Pacific.— John Gastaldo

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Chef Carl Schroeder was nominated for the highest food honor in America, the James Beard Foundation Award for best chef of the Pacific.
— John Gastaldo

Being a chef, I love to eat omakase-style anywhere in the world! One problem though, my wife being a very picky and difficult eater. So unless I know the chef real well and he doesn’t care to cook for me alone, I would usually never ask to put myself in the chef”s hand, I would settle for a price fix menu instead. I enjoyed many good meals this way at Tapenade in La Jolla but my best omakase meal was at Sushi Ota on Mission Bay Drive, perhaps a bit too much sake but I made it home safe, I wasn’t driving! — Fabrice Poigin, private chef, restaurant consultant

Set aside the chefs for a moment. Bartenders are whom you should consider. Bad cocktails, after all, will scuttle great meals before they ever get to the table. To start, I’d put myself in the hands of Anthony Schmidt (Noble Experiment), Jen Queen (Searsucker), and Dean James (El Take It Easy). —Matthew Rowley, food historian, blogger (whiskeyforge.com; Twitter @mbrowley)

Jsix and chef Christian Graves continue to serve up simple preparation that highlight the best of the ingredients. But simple doesn’t mean stupid, it means special. I’m in good hands at Jsix. Get the wine pairings. — Robin Taylor, organic farmer at Suzie’s Farm and Sun Grown Organic Distributors

Awww, why did you have to ask? Now I’m going to be all melancholy today missing chef Luke Johnson from Red Velvet. Still, the Wine Vault & Bistro in Middletown remains my reliable favorite for perfect tasting menus every time. Ryan McCarthy has moved from sous to chef and he’s on a roll. I love the way he calls out local sources like Schaner Farms in homey dishes like summer squash ratatouille with slow poached egg, and follows that with duck confit two ways with dark Valrhona chocolate. Menus are based on what’s perfectly fresh and ripe so they’re only published by the week. And who doesn’t love a $20 three-course prix fixe on Friday evening, with perfect wine pairing for just $15 more? — Catt White, farmers market manager (Twitter @LIMercato)Grant Grill, obviously. — Jeff Josenhans, director of beverage outlets and sommelier at U.S. Grant Hotel

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